A nice alternative to a Sunday roast is a tasty pie its a good thing to heat through after a long walk and can be made entirely in advance .If I can’t make it out walking on a Sunday lazing around with books and papers comes a close second .

Shepherds Pie does ever so slightly remind me of school dinners , the peas and carrots in the filling probably hark back to that but I like the pop of a pea in my mouth .However with the addition of red wine and plenty of garlic its a pretty sophisticated dish .

Add the wine , peas and worcestershire sauce and simmer on a very low heat while you make the topping, this should ensure a tasty gravy

Place the filling in a pie dish and prepare the topping

Chop the potatoes , you can peel them , but with most thinly skinned potatoes its not necessary

Boil the potatoes in a little salted water until soft

Drain the potatoes add the butter and mash til smooth

Spoon the mash over the pie filling and create a rough surface with a fork , this will mean you get some crunchy brown topping

Bake at 180degC for 25 minutes, til the top is beggining to brown & some gravy will also begin to bubble up. Alternatively you could leave the dish now and heat it through at 180deg C same temperature for a longer amount of time 40 minutes

I am not sure this even requires vegetables with the peas and carrots inside , but had some nice cabbage around

About Me

Becky a 30 something old Brit , living in Nottingham,UK, Though this blog and I started our lives in Bristol.

I love to cook with seasonal fresh and often wild ingredients from foraged ingredients from the city and country.
If you like what you see or have some suggestions please send me an email at beckayork@gmail.com or leave a comment on my blog